Blueberry Yogurt Coffee Cake is a lemony cake swirled with a mix of fresh blueberries and blueberry jam. A layer of streusel creates a perfectly sweet and gooey center. Expect a bite of berries and jam in every bite along with just a hint of lemon. Enjoy as is, add a dusting of confectioners sugar or (my choice) add a delicious lemony glaze. Best part? It’s so simple to make!

What You’ll Need

For this recipe, you can use fresh or frozen blueberries. You will also need whole milk Greek yogurt. Note – sour cream and yogurt are generally interchangable in a recipe. Grab some lemons too! I add zest and juice to this recipe. You’ll also need a bundt pan, here’s mine. The remaining ingredients are common pantry staples.

The Process

Mix the wet ingredients: Start by mixing up the butter, lemon zest, and sugar. When that’s looking yellow and fluffy, add the vanilla, and yogurt. When fully mixed, add eggs, one at a time.

Add the dry ingredients: Measure out the dry ingredients, give them a good whisk and then slowly add to the wet ingredients.

Fold in the blueberries. You can use fresh or frozen and I recommend adding a tablespoon of flour prior to folding them in to the mixture. That helps prevent the blueberries from “bleeding” into the coffee cake dough.

For the streusel, mix the brown sugar, butter, cinnamon, and flour until a crumble forms.

Layer. Spoon half the batter into your cake pan. Layer the streusel plus a little bit of jam if you’d like. Spoon in remaining batter and bake.

Bake! It takes about an hour, kinda long I know .. but totally worth it.

Make a glaze if you’d like. This is optional! You can also sprinkle confectioners sugar on top. I make my glaze with lemon juice and confectioners sugar. The tangy blend of lemon and yogurt with the berries is so good! If you don’t have yogurt or would like to use sour cream, that works!

Don’t forget to try these recipes too!

Blueberry Morning cake

Blueberry Dutch Baby

Blueberry Yogurt Coffee Cake

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Moist Blueberry Yogurt Coffee Cake. A delicious lemony yogurt coffee cake that's swirled with blueberries and jam.

Ingredients

• 1 stick (8 tablespoons) salted butter, room temperature
• 1/2 cup sugar
• 2 tsp lemon zest plus 2 tbsp juice for the glaze
• 1/2 cup yogurt
• 2 tsp vanilla extract
• 3 medium size eggs
• 1 1/2 cups all-purpose flour plus a little extra to coat blueberries
• 2 tsp baking powder
• pinch of salt (1/4-1/2 tsp)
• 1 cup fresh or frozen blueberries plus a tablespoon of berry jam if you'd like
• Steusel: 1/2 cup brown sugar, 2 tbsp flour, 2 tsp cinnamon 2 tbsp softened butter.
• Glaze: 1/2 - 2/3 cup confectioners sugar plus enough lemon juice to create a glaze.

Instructions

•  Preheat the oven to 375° F. Butter a 9-inch bundt pan
• In a large mixing bowl, beat butter, 1/2 cup sugar, lemon zest, and vanilla until combined.
• Add yogurt and beat until smooth. Add in eggs, one at a time until everything is combined.
• Add flour, baking powder, and salt,
• In a small bowl add blueberries and sprinkle with a couple teaspoons of flour to coat. Fold berries into dough.
• Make the streusel. Mix flour, brown sugar, cinnamon, and butter to form a crumble.
• Spoon 1/2 the dough mixture into your cake pan. Add streusel and a jam making a little swirl.
• Spoon remaining dough into pan and bake in the oven for about 50 minutes or until golden brown.
• While baking, make the glaze. Sift confectioners sugar into a mixing bowl. Add lemon juice and stir to desired consistency. Spoon over cake, slice, and enjoy!